Everything points to Apple TV+ making a change you’re not going to like

As a writer, I tend to work from home a lot. Or I work on the road. I do a fair amount of travel and write about my exploits as I have them. But when someone asks what my usual or typical workday looks like, there is no easy answer. Every day is different. However, I am surprised to find out that I may be doing something wrong here. While my workday is much more enjoyable than it used to be when I was stuck in the scramble of the nine-to-five, it is pretty much a grind when held up to the typical workday of Ian Fleming himself when he was writing his James Bond franchise.

While he was adamant about pumping out 2000 words a day, that workload apparently left him enough time to swim and work up a 007-level thirst during the day.

The first time I smoked a cigar, I sat at a cigar lounge, letting the sounds of Frank Sinatra wash over me while an expert told me all about the wrap and the tobacco, the technique of smoking (piece of advice: don’t inhale, it hurts), and picking the right cigar. Then I picked up the cutter provided by the lounge and went to snip off the end. As if I was about to kick a puppy, the expert panicked and stopped me from doing the deed. I was about to cut on the cap. What the Hell is a cap? It is the wrapper that tells you which end to cut, and also, you NEVER cut on or below the cap. That is when I realized there is actually a thing here. There is a technique for cutting the cigar. But is it really that important? Actually, it is. It controls the temperature. It affects the flavor. The burn temp. All of this is tied into the cut by controlling the airflow. Well…luckily for me, I have friends over at La Aurora, and John Gaglio helped me out with a little insight.

Think of the cut like ice in a glass of whiskey. Too little dilution, and the pour does not open up in a way that can live up to its complexity. Too much, you’ve drowned the thing you liked about it. – John Gaglio, La Aurora

You can hear the lifts close; the last of the mountain riders are removing their skis or snowboards and getting ready for the next event of the experience. That is right, the snowsport is only the beginning. Now, you get to get dressed into something a little more comfortable and enjoy the social part of the experience: après-ski. Sometimes it is a huge party. Sometimes it is a quiet time by the fire. But the after event is just as fun as the event itself. But why should skiing have all the glory? Tommy Bahama is seemingly taking that idea to the golf course, albeit unintentionally. No, they are just becoming quite popular with the golf crowd, and that means we’re right up against the time of après-golf becoming a thing. This is more than simply the 19th hole. This is a budding culture shift focused on clothing as much as golf. At least, that’s what I think when I talk to Doug Wood, CEO of Tommy Bahama.

Tommy Bahama is sold in golf-adjacent and golf-friendly shops – and we like it that way. Golf shops traditionally mark their product down and we don’t like product markdowns. – Doug Wood, CEO of Tommy Bahama